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75pPrice per unit
£1.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5. Cook the macaroni in boiling, lightly salted water for 8 minutes, then drain well, reserving some of the cooking water.
Heat the oil in a large saucepan and fry the leek gently for 3 minutes, until softened. Add the garlic and fry for 1 minute more. Stir in the cheese sauce, olives, pea and bean mix, tomatoes, macaroni and plenty of black pepper. Heat through for 2 minutes, until hot, mixing in enough reserved cooking water to keep the sauce loose. Tip everything into a large, shallow baking dish and spread level.
Sprinkle over the cheese, followed by the Mediterranean crust. Bake for 20 minutes, until crisp, golden and piping hot throughout
Use the rest of the Mediterranean crust just as would dried breadcrumbs. Try it sprinkled over baked fish or chicken, or in any cheesy gratin dishes
Typical values per serving when made using specific products in recipe
Energy | 1,783kJ/ 426kcals |
---|---|
Fat | 18g |
Saturated Fat | 83g |
Carbohydrates | 45g |
Sugars | 5.1g |
Fibre | 7.1g |
Protein | 17g |
Salt | 1.3g |
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